Raspberry And Duck Salad With Raspberry Vinaigrette
|For the salad|
|Duck||4 1⁄2 Pound, split and skinned (Reserve The Skin For Cracklings)|
|Chicken stock||1 Cup (16 tbs)|
|Bibb lettuce head||1 Small, washed, dried, and torn|
|Radicchio||1 Small, washed, dried, and cut into 1/2 inch strips|
|Arugula||1 1⁄4 Large, washed, dried, and coarse stems removed|
|White mushrooms||4 Ounce, wiped, trimmed, and thinly sliced|
|Raspberries||1 Cup (16 tbs)|
|Cracklings||1⁄4 Cup (4 tbs)|
|For the vinaigrette|
|Green peppercorns in vinegar/Green peppercorns in brine||1 Teaspoon, rinsed|
|Raspberry vinegar/Red wine vinegar||1⁄4 Cup (4 tbs)|
|Walnut oil||6 Tablespoon|
|Poaching liquid||2 Tablespoon|
|Chopped fresh tarragon/1 teaspoon dried tarragon||1 Tablespoon|
|Freshly ground black pepper||To Taste|
Preheat your oven to 350Â°F.place the duck, breast side up, in a flat pan.
Pour over the chicken stock, season liberally with salt and pepper, cover with aluminum foil, and place in the oven for about 45 to 50 minutes, or until the breast meat is just cooked.
Remove the pan from the oven and let the duck cool for 15 minutes, leaving it covered.
Remove as much meat as possible, and cut it into thin strips.
While cooking the duck, cut up the skin and fat, and slowly saute it in a large skillet over medium-high heat.
When very crisp, discard the fat and blot the cracklings on paper towels.
In a large bowl, combine the lettuce, radicchio, and arugula, and toss.
Add the duck, mushrooms, and cracklings.
prepare the vinaigrette In a small bowl, mash the green peppercorns.
Add the raspberry vinegar, then whisk in the walnut oil.
Whisk in the poaching liquid, tarragon, salt, and pepper.
Pour the vinaigrette over the greens and toss.
Add the raspberries and toss very gently.